Rinse the raisins and apricots with hot water, drain and towel dry. Chop the apricots into small pieces. Coarsely chop the hazelnuts. Place the raisins, apricots and hazelnuts in a bowl, pour in the rum, cover and set aside.

Whip the butter and sugar until light and fluffy. Little by little, add the eggs, the flour mixed with the baking powder, the cinnamon and salt. Beat vigorously by hand for 10 minutes or about 4 minutes on low speed with a mixer. Stir in well the mixture of rum, fruit and nuts.

Cover baking sheet with baking paper. Use two teaspoons to drop 40 small scoops of dough. Place the baking sheet on the middle rack and bake until golden brown, about 15 minutes.

Sift the powdered sugar, add the lemon juice and, if necessary, a few drops of water to form a thick icing. Remove the small "bread loaves" from the baking sheet and place on a cookie rack. Ice while still warm.